Anyway, I made the dough, yeast, water, sugar flour, salt and olive oil and let it rest for an hour. I divided it into 4 balls. I made the sauce by heating olivr oil and sauyeeing the pancetta, adding onions and garlic, adding tomatoes and rosemary and cooking for 40 minutes. Not hard or complicated.
I mixed a container of ricotta, 1/2 cup of mozz and 1/4 cup parm reggiano. I rolled out each of the 4 dough balls and spooned in 1/4 of the ricotta mixture and topped with 1/4 of the sauce. I then baked for 15 minutes. They were extremely delicious and worth making again. I plan on making them when I see Doris this weekend, if time permits.